Strawberry Cheese Cake

The sponge biscuit and apple juice base is both different and delicious

Ingredients (serves 10)

250g pkt Unibic Sponge Finger biscuits

1 cup apple juice

500g cream cheese, softened

3/4 cup caster sugar

1 large lemon, rind finely grated, juiced

3 teaspoons powdered gelatine

300ml pouring cream, lightly whipped

375g small strawberries, hulled

1/2 cup strawberry jam

Method

Grease and line the base and sides of a 5.5cm deep, 22cm (base) springform cake pan. Dip biscuits, 1 at a time, into apple juice. Use to line the base of pan, cutting to fit.

Using an electric mixer, beat cream cheese, sugar and lemon rind until smooth. Heat lemon juice and gelatine in a small saucepan over medium heat, stirring with a fork until dissolved. Set aside to cool (gelatine and cream cheese mixtures must be at the same temperature before combining).